Slow Cooked Whole Chicken

Let the slow cooker do all the work and come home any night of the week to a perfectly cooked chook. Tomato and herb flavours are slowly released into the chicken, and the end result is delicious and moist.

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Serves6

Prep Time15 minutes

Cook Time5-6 hours on low

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh basil

1 clove garlic, crushed

1 Tbsp olive oil

1 size 14 whole chicken

1 lemon

3 rashers bacon, chopped

1 leek, washed and sliced

1 stalk celery, chopped

2 carrots, peeled and sliced lengthwise

400g can Wattie's Crushed and Sieved Tomatoes

70 g sachet Wattie’s Tomato Paste

1 Tbsp balsamic vinegar (optional)

Turn the slow cooker on to low to preheat. In a small bowl combine the chopped parsley, basil, crushed garlic and olive oil to make a paste. Season with salt and pepper.

Pat chicken dry with paper towels. Using your fingers carefully work your way under the skin of the breast of the chicken to make a pocket. Spread the herb paste under the skin.

Place the lemon in the cavity of the chicken. Tuck the wings under and tie the legs together.

Heat a dash of oil in a frying pan. Add the bacon and leeks and cook until the leeks soften. Transfer to the slow cooker. Add the celery and carrots. Place the chicken onto the vegetables.

In a jug mix Wattie's Crushed and Sieved Tomatoes, Wattie’s Tomato Paste and balsamic vinegar together. Pour around the base of the chicken. Cover.

Cook on low for 5-6 hours until the chicken is cooked.

Carefully remove the chicken from the slow cooker and place on a serving platter. Season sauce to taste with freshly ground black pepper and a little salt if required. Serve with mashed poatotes and seasonal green vegetables.

Handy Tips

Oven cook

Preheat oven to 180°C. Prepare as for slow cooker but place ingredients in an ovenproof dish. Cover. Place in the oven and cook for 1 1/4 - 1 1/2 hours until chicken is tender.